Stuffed Monster Heads
Spiced Cider with Baked Apples
We baked small lady apples in a spiced sauce and then added them to warm cider for a simple, but remarkably flavorful, drink. The apples can be made up to two days in advance and just reheated in the cider on the stove if desired. This gives the cider the flavor of a cider that has been mulling for hours in only minutes. I use my Calphalon 3-Quart Sauteuse pan (which I paid about three times as much for as this one is selling for...grr!) to melt the cinnamon mixture on the stove, roast the apples, and then reheat the cider. Only one pan needed for all! You can use more than one pan if needed without any problems though.
4 lady apples (or other small red apples)
1 tablespoon lemon juice
8 1/4 cups apple cider, divided
2 tablespoons brown sugar
2 tablespoons butter
3 tablespoons cinnamon imperials
Preheat the oven to 400 degrees. Slice the apples in half and remove the core and seeds. Brush the cut surfaces immediately with lemon juice. Combine 1/4 cup of the cider, brown sugar, butter, and cinnamon in a large oven proof pan over medium-low heat. Cook until the sugar and candies dissolve. Add the apples and turn to coat evenly with the sauce. Bake for 15 minutes or until the apples are tender, basting with the sauce every 5 minutes. Add the remaining 8 cups cider and bring to a simmer. Ladel into glasses, making sure to get an apple half in each glass.
Makes 8 Servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
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